Chicken Macaroni Salad

This chicken macaroni salad is creamy, delicious, and perfect for any summer gathering. Made with tender chicken, al dente pasta, and crunchy veggies.

Course Main, Side

Cuisine American

Keyword chicken macaroni salad

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings

Calories 308kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 pound Elbow Macaroni
12 ounces Cooked chicken cut into bite-szied pieces or shredded
¾ cup Mayonnaise
¼ cup Sour cream
¼ cup Lemon juice
2 tablespoons Dijon
2 teaspoons Sugar
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Salt
¼ teaspoon Pepper
1 Green onion chopped
1 cup Diced Red Bell Pepper
1 cup Sliced Celery
1/4 cup Diced Red Onion

Instructions

Cook elbow macaroni according to package instructions. Make sure to salt your water for added flavor.
Once the pasta is al dente, drain the water and rinse pasta under cold water. Let the pasta drain thoroughly before proceeding to the next step.
While the elbow macaroni is draining combine the mayonnaise, sour cream, lemon juice, sugar, dijon mustard, onion powder, garlic powder, salt and pepper in a small bowl and whisk together.
Add the cooked macaroni, cooked chicken, green onion, red bell pepper, celery, and red onion to a large bowl.
Pour the mayonnaise mixture over everything and gently toss together until well-coated.
Store in an airtight container in the refrigerator for at least 1 hour to let it chill.
Serve.

Nutrition